Irish Egg In A Cup For One Recipes

Steps:

• Bring a small saucepan of water to a boil and slip in the egg gently (prick the fat end if you have an egg pricker).
• Boil for 4 minutes (sea level, 5 minutes a little higher altitude).
• Warm a teacup.
• Remove top of shell& pop the egg into the warm dry cup.
• Chop with a teaspoon, add crumbs and butter.
• Salt& butter to taste, eat with a teaspoon from the cup.

Steps:

• Heat oil in deep-fryer to 375º, or, if pan-frying, in heavy skillet.
• In bowl, mix together corned beef, cabbage, potatoes, carrot and onino. Season with salt and pepper to taste.
• Lay the egg roll wrappers on clean dry surface a few at a time.
• Place about 1/2 cup of filling into center of each wrap.
• Roll up into logs according to the directions on the package. Wet the edge with water to seal.
• Fry rolls a few at a time, turning as necessary, for about 5 minutes, or until golden.
• Remove from hot oil and drain on paper towels.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In a small bowl, whisk egg, milk and butter. Stir into dry ingredients just until moistened. Fold in raisins and, if desired, caraway seeds. , Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Remove from pan onto a wire rack. Serve warm.

Steps:

• Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, caraway seeds, if using, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.